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January 12, 2011
Making chips from kale, other greens on FOX 7
Kale chips have been all the rage on the blogosphere in the past year or so, but I just now got around to making them for a book club potluck last night.
It just so happened that Susan Leibrock of the Sustainable Food Center was getting ready to make kale chips on her weekly segment on FOX 7’s morning show. She invited me to come along with her this morning, and the swift folks over at FOX have already posted the video online.
SFC: Kale Chips: MyFoxAUSTIN.com
My big realization when making the “chips” for the party last night was that you can make them out of just about any leafy green. Mustard greens, chard, spinach, broccoli leaves, cauliflower leaves, Brussels sprouts, etc.
Just tear the leaves into chip-sized pieces, toss with a little olive oil, salt and pepper and bake in a 300 degree oven for 15 to 20 minutes or until the leaves are crispy.
This is my new favorite way to use up greens of any kind from my winter garden. They are light, delicious, healthy and oh-so-satisfying when you want a salty snack.
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February 2, 2010
Can $5 buy lunch for two at Whole Foods?
It had been a cold and dreary Monday. On the way to my internship at the Statesman, I snagged a couple cookies from the box — this couldn’t be all I was eating until heated up leftover this evening, could it?
When I arrived at the office, Addie was kind enough to show me the test kitchen. I’m still trying to find my way around here, and, let’s be honest, I get lost a lot. We took a peek in the fridge in hopes of finding something to munch on. We were disappointed, but Addie had an idea: It was the perfect kind of day for soup from Whole Foods. She presented me with a challenge: Could we possibly get lunch for two for less than $5?
You’re thinking, “Oh no, crazy women have been sitting under the fluorescent lights too long, and they think can get lunch from ‘Whole Paycheck’ for next to nothing!” I was skeptical, too. With a $5 dollar bill in hand, we headed out into the mist.
After quickly realizing that ready-to-eat soup would burst our budget faster than we could say “seafood bisque,” we headed to the soup aisle in the grocery department, where we were inundated with options. Big cans, small cans, boxes and bowls. The boxes of soup — which cost $2.99 to $4 for four servings — were the biggest bang for our buck, but most importantly, we’d have money left over for bread and cheese. Tomato basil soup in hand, we grabbed a 79 cent baguette to to split. On the way out, we stopped by the cheese counter and asked the cheese monger if we could get a small sliver of luxurious brie cheese, which ended up costing us 90 cents.
Still within our budget, we headed to the checkout line, but were inundated by dark organic chocolates and lovely Valentine’s Day sweet treats. Were we able to stay on budget? Did we blow the mission and buy a candy bar? How would we got from soup in a box to hot soup in our bellies before heading back to the office? Watch the video to find out!
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May 7, 2009
Average Betty gives Austin's DadLabs a hand in the kitchen
Mother’s Day is Sunday, and the Austin-based DadLabs has teamed up with Average Betty, one of my favorite video bloggers, to help dads/kids whip up a few dishes for the moms in their lives.
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August 12, 2008
How to: Make the best margarita ever
David Alan of TipsyTexan.com shows us once and for all the right way to make a margarita (something every single person in Austin should know how to do well, if you’d ask me). In the video, he goes over the basics, and below the video are some recipes and tips to help you get started…
Three, maybe four, ingredients, five if you count ice. So go home tonight and throw out those margarita mixes and crappy tequilas! And did you get the part about how much less expensive the locally made Paula’s Texas Orange is than the standard orange liquor?
Also, those silver measuring devices David uses are called jiggers, and they are cheap and available at most grocery stores.
Classic Margarita
1 1/2 oz. 100% agave silver tequila
3/4 oz. Paula’s Texas Orange or Cointreau
3/4 oz. fresh-squeezed lime juice
If a sweeter drink is desired, start with 1/2 oz. simple syrup or agave nectar and adjust to taste.
If you want to make a Mexican Martini, all you have to do is chill the glass and an olive garnish before assembling the drink, using the same recipe as the classic margarita.
David says that for frozen margaritas, use this recipe — which is just a stronger version of the classic — to adjust for melting ice.
2 oz 100% agave silver tequila
1 oz. Paula’s Texas Orange or Cointreau
2 oz. fresh-squeezed lime juice
1 oz. simple syrup or agave nectar
However, you don’t have to have a blender to make a frozen margarita. Just put ice in a thick dinner napkin and beat with a mallet (or kid’s baseball bat or meat tenderizer or whatever you’ve got in the kitchen with a stick handle…) until you have crushed ice.
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July 22, 2008
Summertime, the cheese is easy
Heavy, pungent cheeses don’t do much for me in the summer, but that doesn’t mean there aren’t some fabulous artisan varieties out there just waiting for your picnic or grill.
Stephen Corradini, specialty coordinator at the Whole Foods downtown (aka a Cheese Guy), gives us some tips on how to pick cheeses that work best when it’s blazin’ hot outside.
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July 18, 2008
How to make: Key Lime Pie
Grab yourself some key limes and make a sweet treat!
Key Lime Pie
1 9” graham cracker pie shell
1 14 oz. can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice (about 15 limes)
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350F degrees for 15-17 minutes. Let cool and serve.
And here’s a sorbet recipe in case you don’t want to heat up your house…
Key Lime Sorbet
Recipe by Alton Brown
1 cup sugar
1 cup key lime preserves
1 lemon, zested and juiced
1 lime, zested and juiced
4 cups lime flavored club soda or seltzer
Kosher salt
Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
Turn mixture in ice cream maker per maker’s instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you’d like a more assertive sorbet, double the amount of citrus zest.
Yield: 1 1/2 quarts Prep Time: 15 minutes Cook Time: 3 hours 15 minutes
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